Glazed Eggnog Spritz

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/8 cup Butter or margarine

• Baking & Spices

  • 2 1/4 cups Gold medal all-purpose flour
  • 3/4 cup Granulated sugar
  • 1 1/2 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 2 tsp Vanilla

• Beer, Wine & Liquor

  • 3 tsp Rum extract

• Liquids

  • 1 tbsp Water

Found on bettycrocker.com

Description

Ingredients

• 3/4 cup granulated sugar
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 teaspoons rum extract
• 1 egg
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 teaspoon ground nutmeg
• 2 tablespoons butter or margarine, melted
• 1 cup powdered sugar
• 1 teaspoon rum extract
• 1 tablespoon water
• 1/2 teaspoon ground nutmeg, if desired

Directions

• 1 Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
• 2 Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
• 3 Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
• 4 In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.

Nutrition